This Pecan Pie is the most delicious, caramelly, nutty and rich goodness. It's also completely free from refined flour and refined sugar - as all recipes on my blog are. It's super easy to make, just a basic pastry then melt and mix the filling, bake and you're done. This recipe is best left to chill at least overnight, if not a day or two before eating, as the flavour really develops with time. 




Ingredients


Pastry
  • 2 cups of whole grain Spelt flour*
  • 1tbsp organic rapadura sugar*
  • 185g butter, softened at room temperature and cut into pieces
  • 1-2 tbsp of water

Filling

  • About 185g of pecans
  • 90g butter
  • 1/3 cup organic raw honey
  • 1/3 organic rapadura sugar*
  • 2 eggs
  • 1/2 cup of whole grain Spelt flour*
  • 1/4 tsp cream of tartar
  • 1/8 tsp bicarb soda

*Whole grain Spelt flour can be found at most health food stores or online. You can also grind it fresh from Spelt grain with a stone flour mill. Rapadura sugar is whole, unrefined cane sugar juice, which has been naturally dehydrated. It still has all the vitamins, minerals and nutrients intact. It can also be found in most health food stores. 

Method


Pastry
Line the base of a 23cm flan tin (with removable base) with baking paper. 
Grease the sides well with butter.

Place the flour, sugar and butter into a large mix master bowl. 
Mix on a medium speed until it resembles breadcrumbs, then add just enough water to bring the ingredients together to form a firm dough. 

Knead lightly for 5-10mins until smooth. 
Cover and allow to rest for 30mins.

Roll out the dough to a 25cm circle (large enough to cover the base and sides of the tin).
Gently press pastry into the tin, ensuring there are no air bubbles. Trim and remove excess.
Prick the base with a fork. 

Refrigerate the pastry for 15mins.
Preheat the oven to 200˚C. 

Blind bake the pastry for 10-15mins. 
Whilst the pastry bakes, you can begin the filling.

Filling
Melt the butter in a medium saucepan. 
Add the honey and rapadura to the melted butter, stirring until smooth/melted.
Add the flour, cream of tartar, bicarb soda and eggs, stirring well until smooth.

Sprinkle/spread the pecans over the base of the pie, then pour in the filling.
Reduce the oven to 180˚C and bake for 20-30mins or until the filling is firm (no wobble). 

Best if allowed to chill overnight.
Serve warm or chilled with whipped cream. Enjoy!




Kelsey xx
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